APRIL 22, 2013

MEET THE SOUS CHEF

EMILY HANSFORD, SOUS CHEF, MILLER UNION

“The beauty of this recipe is its versatility,” says Emily Hansford, sous chef at Atlanta’s Miller Union, who created a satisfying farro salad for Sous Chef Series. Hansford, who tends a vegetable garden in her spare time, loads the grain side dish with spring vegetables and dresses it simply, with lemon juice, olive oil and fresh tarragon. It’s a delicious combination, but only a starting point: Swap vegetables and herbs depending on what is available and in season.

TRACK THIS CHEF

Emily Hansford's:
See Recipe See the recipe for Emily Hansford's Farro Salad with Spring Vegetables and Feta

DAY IN THE LIFE

TIPS & TECHNIQUES

Salt It Like You Mean It

Hansford underscores the importance of generously salting the water in which you cook farro. Doing so helps season the grain to its core, resulting in a tastier salad.

Versatile Vegetables

What Hansford likes most about this recipe is how flexible it is. Instead of lemon juice, you could use lime juice or vinegar, or try basil, mint or Thai basil in place of the tarragon. Use the vegetables she recommends if you’d like, but consider them merely a starting point. Swap in whatever looks freshest at the market.

MAKE THE
Farro Salad with Spring Vegetables and Feta

YIELD

2 servings (plus leftovers)

INGREDIENTS

Farro, 1 cup

Vegetable broth or water, 2 cups

Dried bay leaf, 1

Kosher salt, 2½ teaspoons, divided

Lacinato kale, 4 leaves (tough stems removed and leaves torn into bite-size pieces)

Small radishes, 2 (thinly shaved with a vegetable peeler or a mandoline)

Small carrots, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)

Small celery stalk with leaves, 2 (stalk thinly sliced and the leaves left whole)

Feta cheese, 4 ounces (crumbled; about ½ cup)

Fresh tarragon sprigs, 3 (leaves removed and finely chopped)

Fresh lemon juice, 2 tablespoons

Extra-virgin olive oil, 6 tablespoons

Freshly ground black pepper, ¼ teaspoon

Small red beets, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)

EQUIPMENT

Cutting board

Chef's knife

Measuring cups and spoons

Mixing bowls

Medium saucepan

Wooden spoon

Food processor

Vegetable peeler or a mandoline

DIRECTIONS

1. To a medium saucepan, add the:

  • Farro
  • Vegetable broth or water

Bring to a boil over medium-high heat, then reduce the heat to medium-low and stir in the:

  • Dried bay leaf
  • 2 teaspoons kosher salt

Simmer until the farro is tender, about 20 minutes. Transfer the farro to a fine-mesh sieve to drain off any excess water, then turn it out into a medium bowl. Remove the bay leaf and discard.

2. To the cooked farro, use a wooden spoon to stir in the:

  • Torn kale
  • Shaved radishes
  • Shaved carrots
  • Sliced celery
  • Celery leaves
  • Crumbled feta cheese
  • Chopped tarragon
  • Lemon juice
  • Extra-virgin olive oil

Stir in the:

  • Remaining ½ teaspoon kosher salt
  • Freshly ground black pepper

Then gently fold in the:

  • Shaved beets

Serve.

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